Tuesday, June 24, 2014

Chocolate Chip, Zucchini, Greek Yogurt Banana Bread

CRO tested by Jenn who we see every week at Market Square Farmers Market downtown. Thanks for a new light take on zucchini bread.

Jenn, "I thought I would share this recipe, as we might be getting more (squash) or people may still have some left. I added coconut, just poured some in, just because I love coconut. I also was short a banana and had plenty of zucchini and squash, so I added another half cup combined. It got some pretty rave reviews!"

Serves 8, Prep Time: 10 minutes, Cook Time: 60 minutes
  • 1 cup all-purpose flour
  • 3/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 3 large over-ripe bananas, mashed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt
  • 1 cup zucchini, grated, squeezed and drained
  • 1/2 cup dark chocolate chips (optional, or 1 cup blueberries)
  1. Mix the flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  2. Mix brown sugar, bananas, eggs, vanilla extract, yogurt, zucchini and chocolate chips in another large bowl.
  3. Mix the dry ingredients into the wet ingredients.
  4. Pour the mixture into a greased 9x5 inch loaf pan.
  5. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.

Find more details here: http://www.closetcooking.com/2013/09/chocolate-chip-zucchini-greek-yogurt.html

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